my journey from gluttonous to glorious

They are so flipping easy and customizable to each person’s tastes and they are just downright yummy.

But tacos, in the original sense, are categorically UNvegetarian and UNvegan. So, like I love to do… I made my own version of them vegetarian style. Of course, to make them vegan, you’d just leave out the sour cream and maybe glop on some guacamole instead.

Plus, if you have carnivores in your life then you can make regular taco meat in a separate skillet and appease everyone! They just might even try the vegetarian option and realize that maybe being a vegetarian isn’t all that bad after all! (Cause honestly, I now prefer veggie tacos to meat tacos.) Serve these with a small bowl of my favorite Black Bean Soup recipe and you’ll DEFINITELY win them over!

Veggie Tacos

Ingredients

Avocados (I’d suggest 1/2 an avocado per person)

Chopped or shredded lettuce

Button mushrooms, sliced (any mushroom will work)

Bell Pepper, sliced

Onion, sliced

Cherry Tomatoes (or regular chopped tomatoes)

Taco Seasoning

Cilantro (optional… but gosh, why WOULDN’T you use it!?!?! Hehe!)

Sour Cream (optional)

Shredded Cheese (optional)

Instructions

In a skillet, saute the mushrooms and onions on medium-high in olive or coconut oil for a few minutes and then sprinkle with taco seasoning (to taste) and saute for a few more minutes.

Toss in bell peppers and saute until firm-tender.

Arrange in tortillas (A little trick, if you put sour cream or guacamole in the bottom of the tortilla it will help to keep the other juices from “dissolving” your tortilla) and spoon in sour cream/guacamole, mushroom mixture, lettuce, tomatoes, cilantro, cheese, and top with avocado slices!

One of the things about doing a Daniel Fast (essentially vegan eating) is that it makes you eat healthy real quick. Well, on Wednesday, all I wanted was to slap some peanut butter on a piece of bread and call it lunch, but… well, that’s not Daniel Fasty, so I had to come up with something else. My husband’s grandmother, Nanny, makes this tomato and avocado salad a lot that is delish and she puts something on it that I thought was balsamic vinegar, but after making my (which was also delish) that’s not it. So, once I talk to her and figure it out I’ll add that on here as well!

I know this is easy and half of the world has probably already made this before, but I thought I’d throw it on here because it might be a lunch option you had forgotten about.

Quick & Easy Avocado And Tomato Salad

(Have you noticed that almost all of my recipes say “Quick and Easy” in the title? There’s definitely a theme running through my cooking!)

1 avocado

3/4 cup of salad tomatoes

1-2 tsp olive oil

1 Tbsp balsamic vinegar

1 Tbsp fresh parsley, chopped (optional)

Instructions

Cut up the avocado into chunks and cut the salad tomatoes in half and sprinkle in the parsley.

Pour the olive oil and balsamic vinegar over the mix and stir the salad.

Well, I wanted to make frozen stir-fry tonight (because it’s easy), but my husband has officially turned his nose up to frozen stir-fry. (His parents recently brought us Pei-Wei for dinner and, well, it has ruined him… he only wants the good stuff.)

So, I decided to get cuh.raz.y. tonight and try to make something with the huge load of kale he bought at Market Street the other day.

And this is what resulted. (My original inspiration came from this recipe at VegWeb… which is a nifty little vegetarian site.)

Pepper Sautéed Kale & Veggies Quinoa Bowl

2 Tbsp olive oil

2 cloves garlic, minced

1/2 cup frozen onions

1/4 cup of water

1 bunch of kale, chopped (I used three big “stalks” of the stuff and one little one… I will probably double or even triple that next time for more kale action)

1/2 red bell pepper, chopped into chunks

1/2 cup frozen corn

2-3 mushrooms, chopped into chunks

1 small tomato, diced OR 1 can fire roasted diced tomatoes, drained in the colander

1 can red kidney beans (black or butter beans would work as well, I think)

9-10 “shakes” of Frank’s RedHot Cayenne Pepper Sauce (this stuff is uh.maz.ing. I discovered it with this recipe for Black Bean Soup which is now my absolute favorite thing in the world to make, plus my husband loves it!)

1 cup of quinoa… cook it according to the package directions

feta, optional (we put feta on ev.er.y.thing. but I bet any shredded cheese would be good too, or none at all!)

Instructions:

If you haven’t already chopped your veggies, do that first… chop: the kale, red bell pepper, mushrooms, and tomato.

If you haven’t already cooked the quinoa, get that started as well.

Get some water boiling, cause you are going to boil the kale in just a minute.

Heat up a large skillet to medium-high and pour the oil in. Saute the garlic and onions until tender.

Add in the bell pepper, mushrooms, corn, and water. Saute until tender-firm.

While the veggies are sauteing, boil the kale for three minutes and then drain in a colander.

When the kale is finished and drained, add it as well as the tomato and beans and stir it all together.

Sprinkle the cumin on as well as the Frank’s hot sauce and stir. Let it cook for two or three minutes.

While the seasoning cooks in, place the quinoa in the bottom of the bowl, and then spoon in the sauteed veggie mixture.

My husband is doing a test-run of the covenant during June, and since he’s a teacher then he’s on summer so I get to make childless treks to the grocery store. Which means, we’ll be eating well for the next couple of months! Plus, I got a cookbook from my mom for Mother’s day… The Vegetarian Bible!

3. Place 1 tortilla on a baking sheet (or two soft taco sized tortillas side by side… to make two “towers”). Spread with 3/4 cup pinto bean mixture over the tortilla to within 1/2 inch of the edge. Top with 1/4 cup of cheese. Top with 1 tortilla and 3/4 cup black bean mixture. Top with 3/4 cup of cheese. Repeat layers twice more. Top with the remaining tortilla and spread with the remaining pinto bean mixture. Cover with aluminum foil.

4. Bake at 400° for 35 minutes or until the filling is hot. Take pie out and uncover.

5. Turn off the oven.

6. Top with the remaining cheese and put pie back in for 3 minutes or until cheese is melted.

7. Cut the pie into wedges. Serve with additional picante sauce and sprinkle with additional cilantro, if desired.

* Could add in shredded chicken or taco meat into either the black bean or the pinto mixture.

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Meet Me

Hey there, friend, my name is January! Almost two years ago, realizing I was addicted to food (mainly sugar) I made a covenant with God to only eat certain foods and I'm blogging my way through it!

I'd love for you to join me on this journey as we seek God to help us through addiction to food, gluttony, overeating... whatever you want to call it. I truly believe that through covenanting with God that we can be free of this weight that brings us down, and we can move from gluttonous to glorious!